Sweet nightingale persimmons with navel orange bavarois à la Mary Ellen
Nightingale persimmons are a delicate treat. The caramelised tops are best achieved with the aid of a blowtorch so that the persimmon remains uncooked. The bavarois is a slight deviation from Stephanie Alexander’s recipe.
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Sweet nightingale persimmons with navel orange bavarois à la Mary Ellen
Serves
8
Cooking Time
Prep time 15 mins, cook 15 mins (plus setting, cooling)
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4
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nightingale persimmons
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80 ml
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vodka
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110 gm
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(½ cup) caster sugar
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| Navel orange bavarois à la Mary Ellen |
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200 ml
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organic milk
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125 gm
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caster sugar
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4
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egg yolks
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1
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gelatine leaf (titanium strength), softened in cold water for 5 minutes
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60 ml
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(¼ cup) strained navel orange juice, 30ml pulp reserved
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250 ml
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(1 cup) organic cream, whisked to soft peaks
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1
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For navel orange bavarois à la Mary Ellen, warm milk and sugar in a saucepan over medium heat until sugar dissolves (1-2 minutes). Lightly whisk yolks in a heatproof bowl, then slowly whisk milk into yolks, return to saucepan and stir continuously over low-medium heat until mixture thickly coats the back of spoon (8-10 minutes). Transfer to an electric mixer, squeeze moisture out of gelatine, add to milk mixture, stir to dissolve, then beat mixture until cold (20-25 minutes). Add orange juice and reserved pulp, fold in cream and pour mixture into a 1 litre-capacity bowl and refrigerate until set (3-4 hours).
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2
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Cut persimmons in half. Place vodka in a shallow bowl and caster sugar on a plate. Dip persimmons cut-side down into vodka and press into sugar. Caramelise tops with a blowtorch until sugar browns and just starts to smoke (20-30 seconds). Dust with another layer of sugar and repeat (you don’t want to cook the persimmon – just caramelise the sugar). Serve with a quenelle of bavarois.
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Drink Suggestion Young Rutherglen tokay.
RECIPE Hugh Wennerbom & Mary Ellen Hudson
PHOTOGRAPHY Ben Dearnley
STYLING Geraldine Munoz
DRINK SUGGESTION Max Allen